Sustainability

We are constantly taking new steps to reduce our environmental impact and have selected a number of specific focus areas that we are working towards in order to contribute to a more sustainable future.

Here are some environmental issues we are focusing on now and in the future at Kronen Gaard:

Reducing food waste

In the summer of 2017, the Norwegian government and food industry committed to halving food waste by 2030. Kronen Gaard proudly signed this historic agreement and has since implemented several measures to reduce food waste in our restaurant and kitchen.
One key initiative introduced in 2022 is bokashi composting—a method that ferments food waste into nutrient-rich soil and fertilizer within weeks. Food scraps from our kitchen are fermented in bokashi bins, and the resulting compost is used by our gardener to cultivate home-grown vegetables. It’s a perfect, sustainable cycle.

Locally sourced food

Laura Wathne, sister of Gabriel Wathne who built Kronen Gaard Hotel, was a prominent figure in Norwegian culinary history. Known as the Ingrid Espelid Hovig of her era, she authored a popular economical cookbook in 1927 that has been widely used in households across Norway. Her legacy inspires us to uphold her generation’s values by offering local, homemade, and sustainable food that celebrates the seasons.

At Kronen Gaard Hotel, we’re lucky to be nestled in the heart of Rogaland—one of Norway’s richest food regions. We’re surrounded by passionate producers who supply us with top-quality ingredients. Our chefs craft seasonal menus that celebrate these local flavors, supporting our neighbors and helping to reduce environmental impact by cutting down on food transport.

Thoughtful Use of Materials

Natural materials like Sandnes stone, wood, and brick create the signature look and feel of Kronen Gaard Hotel. Many of our furnishings are heirlooms, lovingly restored and donated by local residents.
A special part of our story is the Block Watne family. Gabriel Wathne, who built the original house, lived in Langgata—where the slate now used in our garden once paved the streets. His grandson, Gunnar Block Watne, designed and built furniture for the home, now found in our Block Watne Suite and in the stately Kongestolene (King’s chair) by the Kronesalen (Crown Hall).

Local collaborations

In the summer of 2023, our dream of having our own orangery will come true, and this is just the beginning of our expansion plans. It is therefore important for us to work together with skilled local professionals to maintain and develop Kronen Gaard. Everything from skilled architects, carpenters, builders, electricians, sheet metal workers, and plumbers who also take environmental considerations into account.

Environmental certification

Kronen Gaard is proud to be an environmentally certified organization. This means we meet strict requirements for sustainable operations — from waste management and energy use to purchasing, transportation, and the working environment.
Our certification is not just a badge — it’s a commitment. We continually document, report, and improve our efforts to reduce our environmental footprint and operate in harmony with nature.

We are committed to contributing as best we can to a better and more sustainable environment so that we can continue to do what we love for many generations to come.

Download certificate

Environmental Policy for Kronen Gaard Hotel

Kronen Gaard Hotel’s overall environmental policy should serve as a common thread throughout the hotel’s operations.

The goal of our health, safety, and environment (HSE) efforts at Kronen Gaard Hotel is to ensure there are no accidents, no fire incidents, and no work-related sick leave. We want everyone to thrive, stay with us as long as possible, and be committed to a positive work environment.

We believe that the hotel’s health, safety, and environmental (HSE) efforts will create a positive physical and social work environment for—and in collaboration with—our employees.

High-quality service and satisfied guests will serve as both a motivation for and a result of this work.

We are committed to improving our environmental performance every year. Procurement management is one of the most important factors in achieving this goal.

When purchasing equipment intended for long-term use, life cycle assessments must be conducted to determine and, if possible, document the products’ environmental impact from “cradle to grave.”

Environmental criteria must be applied to all our purchases, and we must choose environmentally certified suppliers over suppliers who cannot demonstrate environmentally friendly operations.

Long-term goals – by 2029

  • We will reduce greenhouse gas emissions by 10% – Goal: Reduce trips to 18
  • We will reduce total energy consumption by 15% – Target: 213,612 kWh
  • We will reduce energy consumption for heating by 10%
  • We will reduce energy consumption for ventilation by 10%
  • Our sick leave rate should be below 7% – Target: 4.80% (2025: 11.80)
  • We will reduce food waste (edible food waste) by 15% – Goal: 7,460 kg
  • We will help foster a sense of local responsibility to ensure that our operations make a positive contribution to the local community through active participation in the local community.

These objectives are tracked through annual targets in Miljøfyrtårn’s Climate and Environmental Report.

Sigrid Bilstad Steinsvåg
Assistant General Manager